Corn Polenta Recipes

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POLENTA WITH FRESH CORN



Polenta with Fresh Corn image

Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/2 teaspoons salt
2 ears fresh corn, kernels removed
2 cups milk
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper

Steps:

  • Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
  • Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

CORN POLENTA



Corn Polenta image

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Provided by Desree42

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 shallot, minced
2 garlic cloves, minced
4 ears corn (off the cobb)
4 cups water
1 cup polenta
1 cup parmesan cheese, finely grated
salt and pepper, to taste

Steps:

  • In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
  • Add the water and quickly bring to a boil.
  • Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
  • Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
  • Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
  • In another pan sweat the corn until fully cooked, no colour, then remove from heat.
  • When the polenta is done fold in the corn and grated cheese.
  • Season with salt and pepper to taste.
  • Layout on a pan or into a mold and refrigerate until firm (20 minutes).
  • To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
  • As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

POLENTA WITH CORN



Polenta with Corn image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
2 ears of corn, kernels only, core removed
1/2 cup grated Parmesan
1/4 cup mascarpone

Steps:

  • In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA



Creamy Polenta with Corn, Parmesan and Arugula image

This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
1 cup sliced onions (2 medium)
1 teaspoon salt
2 1/2 cups water
2 cups milk
1/4 teaspoon pepper
1 cup yellow cornmeal
1 bag (12 oz) frozen corn
1 cup shredded Parmesan cheese (4 oz)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups loosely packed baby arugula (about half of 5-oz container)

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
  • Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
  • In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
  • Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g

POLENTA WITH CORN AND THYME



Polenta with Corn and Thyme image

This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 tablespoons unsalted butter
1 cup frozen corn kernels
1 teaspoon fresh thyme leaves
1 cup whole milk
1 1/2 cups water
1/2 cup fine yellow cornmeal
1/4 cup grated Parmesan
Coarse salt and ground pepper

Steps:

  • In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.

Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 6 g

CREAMY CORN-STUDDED POLENTA



Creamy Corn-Studded Polenta image

Provided by Amy Finley

Categories     Side     High Fiber     Dinner     Corn     Hominy/Cornmeal/Masa     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

3 1/2 cups low-salt chicken broth
1/2 cup heavy whipping cream
1 teaspoon salt
1 cup polenta (coarse cornmeal)
3 cups fresh corn kernels (from 3 ears)
1 tablespoon butter

Steps:

  • Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

POLENTA WITH CORN AND CHEESE



Polenta With Corn And Cheese image

Provided by Marian Burros

Categories     dinner, lunch, main course

Time 10m

Yield 3 servings

Number Of Ingredients 7

2 cups corn kernels (about three ears)
1/2 cup reduced-fat ricotta
3 tablespoons sharp blue cheese
2 cups no-salt-added chicken stock
1/2 cup fine-ground polenta
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Shuck the corn, and scrape the kernels from it to yield 2 cups.
  • With a fork, mix the ricotta and the blue cheese to blend well.
  • Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
  • Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 545 milligrams, Sugar 9 grams

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

POLENTA WITH FRESH CORN



Polenta With Fresh Corn image

This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.

Provided by LifeIsGood

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 cups water
1 cup polenta
coarse salt, to taste
1 ear of corn, get the kernels from the ear of corn
1/2 cup milk
1/4 cup cream
fresh ground black pepper, to taste
1 tablespoon fresh chives, roughly chopped, for serving

Steps:

  • Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
  • Add the corn, milk and cream and cook another 5 minutes.
  • Season with salt and pepper, to taste, and sprinkle the chives on top.

Nutrition Facts : Calories 195.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.9, Sodium 41.7, Carbohydrate 30.1, Fiber 2.8, Sugar 1.8, Protein 4.7

CORN POLENTA WITH BAKED EGGS



Corn Polenta With Baked Eggs image

This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

2 to 3 tablespoons butter
1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
1 quart chicken or vegetable broth, or water
1 cup coarse polenta (not instant)
1/2 to 1 teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3 scallions or a large shallot, sliced (optional)
2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6 eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving

Steps:

  • Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
  • Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
  • At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
  • Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
  • Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
  • Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

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